If you like your food fried, well, you're sure to love Hanukkah goodies. After all, the holiday celebrates the miracle of a tiny amount of oil burning for eight nights. And so, oil snags a starring role in most Hanukkah recipes. While I love me some latkes during Hanukkah, those of us with a killer sweet tooth can't forget the sugary sweets the Festival of Lights has to offer, as well. And the stand-out biggie has to be classic doughnuts -- or Sufganiyot -- perfectly crisped in oil and coated in sugar.
For a modern spin on the traditional favorite, you can make the recipe in smaller "twist" form, then with a silky chocolate-brandy sauce for dipping. Check it out ...
Doughnut Twists from MarthaStewart.com
- 1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
- 3/4 cup whole milk or soy milk, warmed
- 3 1/2 cups all-purpose flour, plus more for surface
- 6 large egg yolks
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons pure vanilla extract
- 1 1/4 teaspoons coarse salt
- 1 teaspoon ground cinnamon
- 4 ounces (1 stick) unsalted butter or nondairy margarine
- Safflower oil, for deep-frying (about 8 cups), plus more for bowl
- 2 cups superfine sugar
- Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes.
- Whisk together flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon.
- Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
- Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
- Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
- Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired.
Chocolate Brandy Sauce
- 3/4 cup heavy cream
- 3 tablespoons light-brown sugar
- 2 tablespoons brandy
- Pinch of salt
- 4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
- Bring cream, sugar, brandy, and salt to a boil in a small saucepan. Pour over chocolate, and whisk to combine.
Image via Dana Moos/Flickr